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Caribbean Shrimp & Coconut Soup

“ “Usually, when we think of the combination of shrimp and coconut, Asian food is foremost in our mind. Lately, every publication seems to have a preference for food with an Asian origin or at least an Asian influence. While I am a huge fan of Asian food, I am also very fond of the food from our closest neighbor, the Caribbean. Here now is a shrimp and coconut soup I had first put on the menu while I was working in Negril, Jamaica in the late 80’s. (How time flies when you look back)

Bon Appetit ! Iree, Mon !“ “

Caribbean Shrimp & Coconut Soup

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Caribbean Shrimp & Coconut Soup

“ “Preparation :“ “

to split the coconut, saw a small incision around the outside of the coco, then crack it with the back of a large chef’s knife or machete (I live in Florida where it is normal to have a machete in the house) 🙂

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good job

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saute finely diced onions in coco oil

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season shrimp with sea salt and cayenne pepper, dust lightly with corn starch

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add shrimp and garlic paste to pan and saute until shrimp are halfway cooked

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remove shrimp, reserve

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deglaze pan with dark caribbean rum (careful, it might ignite)

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add white wine

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add coconut water from coco, two small can of coconut milk, one small can of clam juice

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season with sea salt and cayenne pepper, simmer until slightly thickened

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add diced cooked potatoes, corn and shrimp, heat through and remove from heat, don’t let it simmer again or the shrimp will get dry and tough

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spoon shrimp, potato and corn into clean coconut, spoon soup on top and sprinkle with chopped cilantro